Sriracha-Sesame Popcorn

After a bit of a hiatus from RITK we are back and I have some great recipes coming up for your reading pleasure in the next few weeks. It’s been a crazy last few months with lots of cake orders, some blog construction, and just general life business. Today’s recipe is one of my favorite snacks to make for parties, I hope you enjoy it!

I’ll have a new recipe next week on the blog so, be sure to subscribe to RITK so you never miss a delicious post!

DSCN0416

I started making stove top popcorn as a way to make popcorn a bit healthier (this is way better than those microwave packets full of salt and fake butter!)  I love stove top popcorn with just a bit of salt but after a while I thought of ways to make my snacks more savory and spicy. Today’s recipe is one of my concoctions to keep my snacks interesting. This recipe is also great to make in large batches, store in a airtight container and pack in lunches.

DSCN0434_edited

So let’s talk about the method, below I will guide you through popping kernels on the stove, this is my favorite way to make popcorn at home and the method I use even if I’m not adding this sauce. I use olive oil although you can use sesame oil or coconut oil. After the popcorn is coated in spicy sauce, it goes into the oven to dry out. Before I added this last step I was eating soggy popcorn that required a few napkins, however drying the popcorn out in the oven cuts down on the messiness and also adds some more crunch.

DSCN0451   

print2  

Sriracha-Sesame Popcorn

Ingredients:

  • 3/4 c olive oil
  • 1 1/3 c unpopped corn kernels
  • 3 Tbsp butter
  • 2 Tbsp sesame oil
  • 3 Tbsp Sriracha

Directions:

Preheat the oven to 250 degrees.

To pop the popcorn; I find it’s easier to do this in two batches. Start with a large-sized pot and heat 6 tablespoons of olive oil over medium-low heat. Heat until the oil is shiny and easily coats the bottom of the pan. Add 2/3 c of corn kernels to the warm oil and stir with a wooden spoon so that the kernels are evenly coated and spread out over the base of the pot. Cover and let the kernels pop (approximately 10-12 minutes).

Stay close to the pot, if you don’t hear any popping within a 4-5 second interval it’s time to take the pot off the heat. Once the kernels are all popped remove from heat. VERY CAREFULLY, using hot-pot-holders, firmly hold the lid down on the pot while you flip it over 2-3 times. This releases the steam from the popcorn. Next pour the popcorn into 2 shallow baking pans and pick out any burned or unpopped kernels and throw away.

Next, in a small saucepan combine the hot sauce, butter, and sesame oil over low heat until well combined and makes a thin sauce.

Distribute the sauce as evenly as possible over the popped corn (I like to use a combination of a slotted spoon and my hands). Then bake in the oven for 20 minutes. Store the popcorn in airtight containers or plastic bags.

1432080936482_edited

Homemade Sour Gummies

print2

I’ve seen these all over Pinterest and I really wanted to make some homemade sour gummies (aka sour patch kids) that weren’t artificially flavored.

IMG_8146

Before I jump into this recipe, I would like to talk about some of the ingredients listed below; I rarely name brands in my recipes, because while there are a few brands I always go to, in general I like to let readers choose which products to use, it’s your food after all! However, for this recipe I have noted the brands for two ingredients and here’s why;

I strongly recommend Simply Lemonade since the whole point of this recipe (for me) is to cut back on artificial flavors. If you look at their ingredients, it is just water, lemon, and sugar. So the way I see it, it’s just saving me the trouble of making lemonade from scratch. You can certainly use any kind of juice, freshly squeezed, or store bought that strikes your fancy.

IMG_8069

The other brand I mention is Knox for the gelatin. This is because not all gelatin is created equal, and I can’t with confidence say you will get the same results with other products. So, save yourself the trouble and use Knox gelatin, it can be found in most large grocery stores. I promise they are not paying me!

Homemade Sour Gummies
Recipe Adapted from Knox Gelatine

ABM_1395889549

Ingredients:

  • 1 c Simply Raspberry Lemonade*
  • 1/4 c freshly squeezed lemon juice (1-2 lemons depending on size)
  • food coloring (optional)
  • 2 packets of Knox Gelatin

*A note on ingredients; as noted above, you can use any kind of juice, lemonade, or flavoring you like but the trick is, that all of your liquid adds up to 1 1/4 c. The ratios in this recipe are really important to ensure the gummies hold their shape.

IMG_8074

Directions:

In a small sauce pan over low heat, warm the lemonade, lemon juice and food coloring (if using). Once the mixture is warm (not even boiling or simmering), add the gelatin.

IMG_8080

Stir with a fork until completely dissolved (2-3 minutes).

IMG_8087

Pour the mixture into a mold of your choice. I used a square brownie pan, but candy molds or a cake pan would work equally well.

IMG_8091

Place in freezer for 10-12 minutes. To de-mold the gelatin, run a butter knife around the edges.

IMG_8099

Then cut the gummie into 4 sections for easy removal from the pan.

IMG_8105

I then placed the gelatin on a paper towel and cut out shapes with a cookie cutter.

IMG_8120

 

IMG_8122

I used the smallest cookie cutter I own so they are little bite-sized adorable gummies, but they are just as good at any size.

Store the gummies in a an airtight container and keep at room temperature or in the refrigerator.

IMG_8143

print2


Homemade Sour Gummies

Recipe Adapted from Knox Gelatine

Ingredients:

  • 1 c Simply Raspberry Lemonade*
  • 1/4 c freshly squeezed lemon juice (1-2 lemons depending on size)
  • food coloring (optional)
  • 2 packets of Knox Gelatin

*A note on ingredients; as noted above, you can use any kind of juice, lemonade, or flavoring you like but the trick is, that all of your liquid adds up to 1 1/4 c. The ratios in this recipe are really important to ensure the gummies hold their shape.

Directions:

In a small sauce pan over low heat, warm the lemonade, lemon juice and food coloring (if using). Once the mixture is warm (not even boiling or simmering), add the gelatin. Stir with a fork until completely dissolved (2-3 minutes).

Pour the mixture into a mold of your choice. I used a square brownie pan, but candy molds or a cake pan would work equally well. Place in freezer for 10-12 minutes. To de-mold the gelatin, run a butter knife around the edges. Then cut the gummie into 4 sections for easy removal from the pan.

Place the gelatin on a paper towel and cut out shapes with a cookie cutter. Store the gummies in a an airtight container and keep at room temperature or in the refrigerator.

 

Homemade Hummus & Crostini

My favorite holiday is almost here! Guys, I love, love, love Thanksgiving. It is by far the best holiday, and in preparation for this glorious holiday I have been whipping up some delicious posts for you this week!

This post is all about homemade hummus and crostini. This is an easy snack that can served before the big meal, so if you need to put something out for your guests to munch on, or if someone asks you to bring something to share, this my easy, make-ahead suggestion to you.

IMG_6758

This is the recipe my Mom uses. She makes hummus for almost all holidays and big family parties. I remember making it with her back when we thought it was better to skin the chickpeas first (trust me, it does not make a noticeable difference), and I always associate hummus with holiday times and special occasions (even though I eat it all year round!). So, let’s get this hummus started already!

Hummus

adapted from:

The Complete Middle East Cookbook
by: Tess Mallos

Ingredients:

  • 1 can chickpeas (garbanzo beans)
  • 2/3 cup tahini (available in some supermarkets and in most deli’s)*
  • juice from 1 lemon
  • 1/2 can water (use the chickpea can)
  • 2 tbsp olive oil
  • 4 cloves garlic, crushed
  • salt to taste

*A note on this ingredient, if you cannot find tahini, sesame oil will do, just add to taste, 1 tsp at a time.

Are you ready for these super hard instructions?

Directions:

Place all ingredients (except salt) in a high-powered blender or food processor. Blend until smooth. Taste. Add salt to taste.

IMG_6750

So here’s the thing about hummus, yes you can absolutely buy it at the store, and it tastes great, but homemade hummus tastes even better to me and I also like to make a chunkier hummus than you generally see in stores. So give it a try, and let me know how you think it compares. Additions such as roasted garlic, toasted pine nuts, or roasted red peppers are welcome!

Next, let’s make some crunchy homemade crostini to go with our hummus!

IMG_6763

Crostini

Ingredients:

  • 1 baquette, cut into slices
  • olive oil
  • salt, pepper, dried oragano

*A note on this ingredient; These can be seasoned many different ways and still come out delicious! The flavor combinations are endless and can be tailored to match whatever is intended to top the crostini.

Directions:

Preheat your oven to 300 degrees. Arrange the baquette slices on a cookie sheet. They can be very close together. Brush the slices of bread with olive oil and sprinkle evenly with spices.

IMG_6733

Bake for 30-40 minutes until level of desired toasted perfection is achieved. I like mine to be fairly dark and golden brown, but they are also good when only slightly toasted, so feel free to play with the bake time on this recipe.

IMG_6749

I love these because they are so easy to make and great make ahead snacks for any dinner party. They can be topped with hummus, or meat and cheese or pretty much any topping making them a very versatile snack, and a nice homemade touch to any party.

IMG_6760

Coming up later this week: Non-traditional Thanksgiving sides to accompany your turkey!


 

print2

Hummus

adapted from The Complete Middle East Cookbook by Tess Mallos

Ingredients:

  • 1 can chickpeas (garbanzo beans)
  • 2/3 cup tahini (available in some supermarkets and in most deli’s)*
  • juice from 1 lemon
  • 1/2 can water (use the chickpea can)
  • 2 tbsp olive oil
  • 4 cloves garlic, crushed
  • salt to taste

*A note on this ingredient, if you cannot find tahini, sesame oil will do, just add to taste, 1 tsp at a time.

Directions:

Place all ingredients (except salt) in a high-powered blender or food processor. Blend until smooth. Taste. Add salt to taste.

 

print2

Crostini

Ingredients:

  • 1 baguette, cut into slices
  • olive oil
  • salt, pepper, dried oregano

Directions:

Preheat your oven to 300 degrees. Arrange the baguette slices on a cookie sheet. They can be very close together. Brush the slices of bread with olive oil and sprinkle evenly with spices.

Bake for 30-40 minutes until level of desired toasted perfection is achieved. I like mine to be fairly dark and golden brown, but they are also good when only slightly toasted, so feel free to play with the bake time on this recipe.